Prep 5 mins
Cook 1 hr 30 mins
Both Cornwall and Devon are famed for this delicacy. Traditionally this is made by pouring plain, old-fashioned, un-tampered-with milk into shallow pans and leaving, undisturbed, for 24 hours allowing the cream to rise. Since milk of that variety is as scarce as chickens' teeth in the USA, double cream can be used instead.
- 20 fluid ounces double cream
- scone (optional)
- fruit (optional)
- fruit, pie (optional)
- Pour cream into a shallow pan (if using milk, leave undisturbed for 24 hours).
- Heat the pan, gently, to about 82°C (180°F) and hold the heat very steady at this temperature for approximately 1 hour.
- When the surface cream has developed a thick, rich, yellow wrinkled crust, turn off the heat and allow the pans to cool slowly.
- Once cold, skim the cream off and serve with scones, fruit or fruit pies.
This was the first time I ever have eaten clotted cream, so I really didn't know what to expect. I used it on homemade scones as I've heard it used on. It was good. Just a nice rich tasting cream flavor. Very good. Thank you.
Being almost local to Devon and Cornwall, this was very authentic. It was a pleasure to make, more for the novelty factor, I can buy Cornish clotted cream in my local supermarket, which is delivered daily so I probably woundn't go to the trouble of making it again, but it's excellent and very easy to do, just a bit time consuming. If I couldn't buy it local I would defiantly do this it again.